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Homemade Egg Roll Wrappers Recipe








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Homemade Egg Roll Wrappers

6x6-inch Chinese egg roll wrappers made with flour, egg, water, and salt.

Homemade Egg Roll Wrappers recipe
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Servings: 18
Total Time: 30 minutes
Recipe by: rosbough

Ingredients

  • 2 cups all-purpose flour
  • 1 large egg, lightly beaten
  • 1/2 tsp salt
  • 1/3 cup cold water plus extra
  • cornstarch

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Directions

  1. Add the flour, egg, salt, and 1/3 cup of water to a mixing bowl and stir together until a dough is formed, add a tablespoon of water at a time if the dough is too dry.

  2. Knead the dough by hand on a lightly floured surface for about 5 minutes.

  3. Let the dough rest for 10 minutes.

  4. Knead the dough for 1 more minute then roll the dough out into a large thin rectangle 18x24-inch.

  5. Cut the dough into 6x6-inch squares.

  6. Generously sprinkle cornstarch on one of the dough squares then stack the remaining dough squares on top of each making sure to generously sprinkle cornstarch between each one.

  7. Use the wrappers immediately or cover and store in the refrigerator for 3 days or freezer for 3 months (allow the wrappers to sit out until they reach room temperature before using).





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